- 1 cup thinly sliced scallions (about a bunch; use both whites and greens)
- 3 tablespoons soy sauce, more to taste
- 1 tablespoon grated fresh ginger
- 2 teaspoons rice wine or sherry vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon kosher salt, more as needed
- 6 ounces Chinese (also called Hong Kong) egg noodles, soba noodles or rice noodles
- 2 ½ tablespoons peanut, grapeseed, safflower or vegetable oil, more as needed
- 5 garlic cloves, thinly sliced
- 2 large eggs, beaten with a fork
- 2 cups washed baby spinach or 1/2 cup thawed edamame (optional)
- 1 to 2 teaspoons sriracha or other hot sauce, or to taste
- Juice of 1/2 lime, or to taste
- 1 cup cilantro leaves
- 2 tablespoons sesame seeds or chopped roasted peanuts, optional
- In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.
- In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
- In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, spinach or edamame if using, sriracha, and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.